The Pioneer Woman Tasty Kitchen
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Thai Coconut Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Quick and easy Thai Coconut Soup that can be made in one pot in less than 30 minutes!

Ingredients

  • 2 Tablespoons Olive Oil, Divided
  • 16  Large Shrimp, Peeled And Deveined
  • 2 whole Carrots, Peeled And Sliced
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ginger, Minced
  • 3 teaspoons Red Curry Paste
  • 29 ounces, fluid Low Sodium Chicken Broth
  • 1 teaspoon Fish Sauce
  • ¾ cups Coconut Milk
  • 1-½ cup Shiitaki Mushrooms
  • 2 Tablespoons Chopped Green Onion
  • 2 teaspoons Sriracha
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Cilantro Leaves

Preparation

Add 1 tablespoon olive oil to a large pot. Sauté shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of pot and set aside.

Add remaining 1 tablespoon olive oil to the same large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and fish sauce. Bring to a boil and simmer for 10 minutes.

Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender. Add in shrimp, green onion, Sriracha, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with extra Sriracha on the side.

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One Review

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Avatar of rinabeana

rinabeana on 3.27.2014

Delicious! I don’t care for mushrooms so I substituted bell peppers (all colors) and sauteed along with the carrots and the soup came out great. I used a whole can of coconut milk and threw in some green curry paste in addition to the red. We usually have a bag of frozen shrimp on hand, so I thawed some out and poured the hot soup over them right before serving. The shrimp were heated and the soup cooled slightly and it was perfect for eating. I froze the leftovers sans shrimp so we can add some when we heat up the soup next time. Thanks so much for sharing!

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